Effect of geometry on the dewetting of granular chains by evaporation

Abstract

Understanding evaporation or drying in granular media still remains complex despite recent advancements. Evaporation depends on liquid transport across a connected film network from the bulk to the surface. In this study, we investigate the stability of film networks as a function of the geometry of granular chains of spherical grains. Using a controlled experimental approach, we vary the grain arrangement or packing and measure the height of the liquid film network during evaporation as packing shifts from loose-packed to close-packed arrangement. This height can be calculated from an equilibrium between hydrostatic pressure and the capillary pressure difference in the vertical film network. Following a simulation approach using Surface Evolver, we evaluate the pressure variation due to dewetting of the meniscus volume in the grains in both the percolating front and evaporating front within the two-phase zone of air/water mixture. Results show good agreement between model and experiment. We find that above a “critical” packing angle, the liquid continuity is broken and films connections fragment into separate, isolated capillary bridges.